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Journal of Agricultural and Food Chemistry|February 18, 2010
Role of continuous phase anionic polysaccharides on the oxidative stability of menhaden oil-in-water emulsionsBingcan Chen, David Julian McClements, Eric Andrew DeckerJournal of Agricultural and Food Chemistry|October 25, 2014
Effect of salts on formation and stability of vitamin E-enriched mini-emulsions produced by spontaneous emulsificationAmir Hossein Saberi, Yuan Fang, David Julian McClementsSoft Matter|October 3, 2015
Formation of thermally reversible optically transparent emulsion-based delivery systems using spontaneous emulsificationAmir Hossein Saberi, Yuan Fang, David Julian McClementsFood Chemistry|September 5, 2013
Impact of diacylglycerol and monoacylglycerol on the physical and chemical properties of stripped soybean oilBingcan Chen, David Julian McClements, Eric Andrew DeckerJournal of Agricultural and Food Chemistry|January 28, 2014
Stabilization of vitamin E-enriched nanoemulsions: influence of post-homogenization cosurfactant additionAmir Hossein Saberi, Yuan Fang, David Julian McClementsJournal of Colloid and Interface Science|June 30, 2012
Influence of particle size on the in vitro digestibility of protein-coated lipid nanoparticlesElizabeth Troncoso, José Miguel Aguilera, David Julian McClementsAdvances in Colloid and Interface Science|April 11, 2024
Zeolitic imidazolate frameworks (ZIFs): Advanced nanostructured materials to enhance the functional performance of food packaging materialsMahmood Alizadeh Sani, Arezou Khezerlou, David Julian McClementsFood Chemistry|April 18, 2025
Utilization of potassium carbonate-olive oil solutions for wax removal from fruits: Investigation of mode of action using a model gelatin-based film systemBahar Demircan, David Julian McClements, Yakup Sedat VeliogluFood Chemistry|May 9, 2015
Thermal reversibility of vitamin E-enriched emulsion-based delivery systems produced using spontaneous emulsificationAmir Hossein Saberi, Yuan Fang, David Julian McClementsFood & Function|August 9, 2016
Structural design approaches for creating fat droplet and starch granule mimeticsDavid Julian McClements, Cheryl Chung, Bi-Cheng WuPageof 90